Curly Endive, Prosciutto and Mozzarella on Bruschetta

• 18 diagonal slices (1/2-inch-thick) baguette bread
• 3 tablespoons extra-virgin olive oil
• 1 head of curly endive or frisee leaves, separated into 2-inch strips
• 1 (7-ounce) ball fresh water-packed mozzarella cheese, drained, cut into 18 thin slices
• 18 paper-thin slices prosciutto
• 2 tablespoons Red Wine Vinaigrette, recipe follows
• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil

1. Preheat the oven to 350 degrees F.
2. Arrange the bread slices on 2 heavy large baking sheets.
3. Brush 3 tablespoons of oil over the bread slices.
4. Bake until the crostini are pale golden and crisp, about 15 minutes.
5. Wrap 1 curly endive and 1 slice of cheese with 1 slice of prosciutto, allowing the tops to extend 1-inch over 1 long side of the prosciutto.
6. Arrange the crostini on a platter.
7. Top each crostini with a prosciutto roll.
8. Drizzle the vinaigrette over and serve.
9. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender.
10. With the machine running, gradually blend in the oil.
11. Season the vinaigrette, to taste, with more salt and pepper, if desired.
12. Yield: 1 3/4 cups

bread, extravirgin olive oil, endive, water, paper, red wine vinaigrette, red wine vinegar, lemon juice, honey, salt, freshly ground black pepper, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/curly-endive-prosciutto-and-mozzarella-on-bruschetta-recipe.html (may not work)